« on: January 26, 2014, 10:52:15 AM »
I've been sour mashing for about 48 hours. My method (BIAB):
3lbs Pils 3lbs Wheat
Mashing 3 Gallons h20 at 150F (2qt/lb)
Let it Cool to 115
Pitched a handful of umilled grains
set in my oven for 48hours
The temperature has moved up and down a little, but I've never gotten higher than 120, nor lower than 100. I've probably been averaging 110.
The wort is extremely sour right now! It smells and taste wonderful. However, this is for a 5 gallon batch. I need to still sparge about 3 more gallons of water (maybe a little less). And then I'm going to go for a 15min boil. And then pitch WhiteLabs Berliner (I forget the #)
My questions is: how do I treat the sparge water? Will it dilute my sourness? I'd hate to gather my collection of wort and have it not sour enough...
Other thought: beucase I'm brew in a bag, can I add that water now and then let is mash for another day? I feel like I should've just added the entire water amount to begin with but I was worried about overflowing due to pot size.